Food proteins improvement through chemical and enzymatic modification

Food proteins improvement through chemical and enzymatic modification

Podrobná bibliografie
Korporativní autor: American Chemical Society. Division of Agricultural and Food Chemistry
Další autoři: Feeney, Robert Earl (Editor), Whitaker, John R. (Editor)
Médium: Electronic Resource
Jazyk:English
Vydáno: Washington, DC American Chemical Society [1977]
Edice:Advances in chemistry series v. 160
Témata:
Proteins > Congresses.
Electronic books.
On-line přístup:Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy